Duck breast with chorizo cassoulet
Duck breast with chorizo cassoulet

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, duck breast with chorizo cassoulet. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Duck breast with chorizo cassoulet is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Duck breast with chorizo cassoulet is something that I have loved my whole life.

Coat each breast with oil and season with salt and freshly-ground pepper. On a hot grill, place the breasts skin side down. Depending on the size of the duck breasts, for medium-rare, grill for two to three minutes on both sides.

To begin with this recipe, we must first prepare a few ingredients. You can cook duck breast with chorizo cassoulet using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Duck breast with chorizo cassoulet:
  1. Make ready 2 duck breasts
  2. Make ready 60 g chorizo sausage diced
  3. Take 100 ml passata
  4. Get 240 ml chicken stock
  5. Get Sprig thyme finaly chopped
  6. Take Handful flat leaf parsley roughly chopped
  7. Take 5 shallots sliced
  8. Prepare 2 garlic cloves minced
  9. Prepare 1 medium carrot fine diced
  10. Get 80 ml white wine (savignon blanc)
  11. Take 240 g cannelini beans
  12. Make ready 1 clove crushed
  13. Make ready About 200 ml water
  14. Take Salt
  15. Get Black pepper

The Spanish chorizo brings a lovely smokiness to this dish. I buy a lot of magazines, and this recipe was on the cover of. Season the duck with sea salt and black pepper. Place a large ovenproof casserole dish over a medium heat, add the duck and sear all over.

Steps to make Duck breast with chorizo cassoulet:
  1. Score the skin of the duck breast. Season the breast with salt and pepper from both sides.
  2. Prepare all the ingredients for cassoulet
  3. Heat up the bbq. In the preheated large skillet add in diced chorizo, onions, garlic, clove, carrot and thyme. Chorizo will release the fat. Use it to sear all of the ingredients for few minutes.
  4. Add in white wine, chicken stock and bay leaves. Simmer for about 15 minutes or until carrots are tender adding water occasionaly. When carrots are soft remove bay leaves and add in passata and beans. Let it simmer slowly and when its ready finish with roughly chooped flat leaf parsley and set aside. Check seasoning and consistency.
  5. To cook the duck breast place it on pre heated Bbq skin down (medium heat). Cook it for about 7 - 9 minutes and then turn and cook for further 2 minutes. Let it rest for 5 minutes in warm place. Slice it up
  6. Plate it up

Reduce heat to medium and place onion, carrot, and garlic in pot; season with salt and pepper. Cassoulet au Canard This duck-lover's version of the classic southern French casserole includes the bird in the form of rich sausages, bone-in legs and thighs, breast meat, and the traditional confit. Brown the duck and the lamb in a heavy-bottomed pan (use a flat-bottomed cast iron saucepan with a lid if you have one, so that you can brown the meat and make the cassoulet in the same dish). Brown the slices of chorizo with the onion, garlic, carrot and celery in the same pan. Add the duck breasts back into the pan.

So that is going to wrap it up for this exceptional food duck breast with chorizo cassoulet recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!